【葱香腊肠花卷】
MaomaoMom/毛毛妈
大家一起来做这个松软, 胖胖的, 滋味棒棒的葱香腊肠花卷吧。跟着做, 一次成功.
用料:
面团：
1：中筋面粉2杯（all-purpose flour，320克），泡打粉（baking powder）1.25茶匙，拌匀；
2：温水（温度以不烫手为准）200-210毫升（200-210克），糖1/4茶匙， 快速发酵粉（fast rising yeast）1.25茶匙，搅拌均匀，静置5分钟；
3：牛油果油 或玉米油2茶匙；
调味料
4: 牛油果油2茶匙, 盐2/3茶匙, 鸡粉1/6茶匙，黑胡椒粉1/4茶匙；
5: 葱3根，去根洗净切葱花；
6: 腊肠半根20克, 切细丁.
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
具体做法看视频 ：
国内的亲看这个视频：
https://m.bilibili.com/video/BV1WK411p7Yz
1、面团：盆内放入1料拌匀，慢慢加入2料（图1）的酵母水并边搅拌合成大块面团。加3料的油2茶匙，揉成光滑面团（图2），盖上保鲜膜室温醒发30-60分钟。
2、将醒好的面团稍揉下, 揉成长条状压扁擀开成长方形厚0.3厘米的薄皮, 放上2茶匙油刷匀，然后均匀撒上4-5料（图5）。
3、把薄面皮重下往上卷成筒，每隔2.5厘米切段（图6）。每段用筷子在中间压下（图7），然后将筷子转90度放花卷坯下面，将两头围绕筷子捏到一块（图8），然后抽出筷子即可, 参考视频。
4、做好的花卷坯放入铺有烤盘纸的蒸笼里二次醒发45-75分钟 (也可以加4杯开水到蒸锅里, 加速发酵)，至花卷增大50%。置炉上开大火，等到水开蒸气上升，再用大火蒸8分钟，转中火（电炉放4档）蒸2分钟，关小火再蒸2分钟，离火后等2分钟再揭盖。暄香有滋味的花卷，就可以吃了。
Attractive section of content. I just stumbled upon your web site and in accession capital to assert that I acquire actually enjoyed account your blog posts. Any way I will be subscribing to your feeds and even I achievement you access consistently fast.
Terrific work! This is the kind of info that are meant to be shared across the net. Disgrace on the seek engines for not positioning this submit upper! Come on over and seek advice from my site . Thanks =)
My brother suggested I might like this web site. He was entirely right. This post truly made my day. You can not imagine simply how much time I had spent for this info! Thanks!
I loved as much as you’ll receive carried out right here. The sketch is attractive, your authored subject matter stylish. nonetheless, you command get got an nervousness over that you wish be delivering the following. unwell unquestionably come further formerly again since exactly the same nearly very often inside case you shield this hike.